Description
Stuffed Acorn Squash is a delightful fall recipe filled with a savory mixture of grains, vegetables, and spices, perfect for a cozy meal.
Ingredients
Scale
- 2 acorn squashes
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Drizzle the insides with olive oil and season with salt and pepper.
- Place the squashes cut side down on a baking sheet and roast for 25-30 minutes until tender.
- In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- In a skillet, heat olive oil over medium heat, add onion and garlic, and sauté until translucent.
- Add red bell pepper, corn, black beans, cumin, chili powder, salt, and pepper to the skillet, and cook for another 5 minutes.
- Once the quinoa is cooked, mix it with the vegetable mixture.
- Fill each roasted acorn squash half with the quinoa mixture.
- Return to the oven and bake for an additional 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to customize the filling with your favorite vegetables or proteins.
- This dish can be made ahead of time and reheated before serving.
- For a vegan option, ensure that the vegetable broth is plant-based.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Stuffed Acorn Squash, Fall Recipe, Vegetarian Dish